Servings: 6
Russet potatoes
8, scrubbed clean
Olive oil 
1 tbsp
to taste
1/2 cup, softened
1/2 cup
Sour cream 
1/2 cup
Cheddar cheese
1 1/2 cup, shredded
Green onions
2, sliced, plus more for garnish
Ground black pepper 
to taste
Super Cheesy Twice-Baked Potatoes
10 m
1 h 50 m
Ready in:
1 h 60 m
  1. Preheat the oven to 400° F (200° C/Gas mark 6).
  2. Pat the potatoes dry. Poke with a fork. Rub with oil. Sprinkle with salt. Place on the oven racks. Bake in the preheated oven for 1 hour, or until fork-tender. Then, place on a baking sheet. Allow them to cool. 
  3. Cut potatoes in half lengthwise. Scrape out the insides of the potatoes, leaving a 1/2-inch-border. Transfer the insides to a bowl. Add butter, milk, and sour cream. Smash until smooth but with some chunks. Add Cheddar (1 cup) and onions. Stir to combine. Season with salt and ground black pepper to taste. 
  4. Fill the potatoes with the potato mixture. Arrange them on a baking sheet. Top with cheese. Bake for 15 minutes, or until the outside is crispy. Garnish with green onions if desired. Serve and enjoy your Oven Baked Potatoes!